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Celiac.com 01/17/2024 - Maintaining a gluten-free diet is a constant journey for those with celiac disease, and remaining vigilant about food ingredients in everyday products is paramount. One such ingredient that has sparked discussions in the gluten-free community is yeast. Commonly used in the crafting of various foods and beverages, from the frothy pints of beer to the comforting aroma of freshly baked bread, yeast's historical ties to wheat and barley raise legitimate concerns for those steering clear of gluten. A team of researchers recently set out to analyze the intricacies of gluten analysis in dried yeast and yeast-containing products, and to shed light on the safety of yeast for people on a gluten-free lifestyle. The research team included Laura K. Allred, Mitchell G. Nye-Wood, and Michelle L. Colgrave. They are variously affiliated with the Gluten Intolerance Group of North America, Auburn, WA 98092, USA; and the School of Science, Edith Cowan University, Joondalup, WA 6027, Australia. Their research journey was not without challenges, considering that yeast organisms actively break down any gluten present in the product, questioning the efficacy of traditional antibody-based detection methods. The study employed both competitive Enzyme-Linked Immunosorbent Assay (ELISA) and liquid chromatography-mass spectrometry to estimate gluten protein levels in various yeast and yeast-containing products. The gold standard of gluten safety, as defined by Codex Alimentarius, is a threshold of 20 mg/kg (parts per million, ppm). The findings revealed a generally reassuring picture. Products like yeast extracts and nutritional yeast predominantly boasted gluten levels below the established safety threshold. This aligns with the expectations of many individuals on a gluten-free diet who often turn to nutritional yeast as a flavor enhancer and source of essential nutrients. However, the study also uncovered exceptions, emphasizing the need for meticulous scrutiny. Two of the samples analyzed, a sourdough starter culture and a brewer’s yeast nutritional supplement, contained wheat and barley gluten at levels estimated to be greater than 20 ppm by both the competitive ELISA and LC–MS/MS methods. These anomalies underscore the complexity of the gluten landscape and the importance of comprehensive testing. The study's use of both competitive ELISA and liquid chromatography-mass spectrometry showcased their comparable effectiveness in detecting wheat and barley gluten in yeast-containing products. This dual-approach validation provides a robust foundation for evaluating gluten safety, and offers assurance to those who navigate the intricate world of gluten-free living. Read more in Foods 2020, 9(12), 1790

Celiac.com 08/16/2019 - People with celiac disease tend to have quite a few extra food allergies, intolerances, and sensitivities, in addition to being gluten-free. Some very common allergies are soy, dairy, wheat, shellfish, tree nuts, peanuts, fish, and eggs. While others are less commonly known like corn, coffee, tomatoes, apples, citrus (orange, lemon, lime), chocolate, and even candida. Now, if you don’t know that much about candida, or even know how to help this particular intestinal problem, you will need to avoid eating yeast, sugar, vinegar (excluding apple cider vinegar), alcohol, dried fruits, peanuts, pistachios, mushrooms, processed foods, smoked foods, and aged cheeses like Parmesan. Plus, avoid using antibiotics, birth control pills, and steroids because long term use will only feed the fungus. You will generally find that people with celiac disease have weakened immune systems and typically leaky gut syndrome. This often leaves room for candida to grow, so you don’t want to fuel the fire by eating any of the foods listed in the above paragraph, because if you do you, it will only lead to a list of symptoms that runs a mile long. Some of them include: adrenal fatigue headaches brain fog depression hair loss chemical sensitivity muscle pain and spasms G.I. distress heartburn heart palpitations dry eyes rashes and itching night sweats sinusitis Now, there are ways to feel healthier and take control of the overgrowth with probiotics mixtures and certain supplements. They include oregano, coconut, garlic, ginger, cloves, and more. Even cooking with these herbs on a daily basis will help. Plus, eating a low carb diet filled with a lot of proteins and vegetables will definitely be key! So, as you can see, both of these gastrointestinal health conditions are very much linked, and they have a lot more in common than just starting with the same letter.

Celiac.com 09/15/2022 - Among the many questions we get about products, we've recently seen a bunch of questions about yeast. Is yeast gluten-free and safe for people with celiac disease? Is Yeast Gluten-Free? Yeast is a fungus that grows in nature, and is used to make many different kinds of foods and beverages. Because yeast is often used to make bread, many people with celiac disease wonder if yeast is gluten-free, and safe for them to eat. The short answer is that nearly all types of yeast are gluten-free, however, there are some exceptions. So, can people with celiac disease eat bread made with yeast? Gluten-free bread made with baker’s yeast is safe for people with celiac disease. Many gluten-free breads are made with yeast, and are safe for people with celiac disease to eat. Again, most yeast is gluten-free, but some kinds of yeast do contain gluten. Yeasts that are Gluten-Free and Safe for People with Celiac Disease: Active Dry Yeast Active dry yeast is gluten-free. Baker's yeast Baker’s yeast is commonly used in breads. Active dry yeast and instant yeast are types of baker’s yeast. Baker's yeast is gluten-free. Instant Yeast Most active yeast needs to be dissolved in water, then added to baking ingredients. Instant yeast is similar to active yeast, but is added directly to dry baking ingredients, without needing to be dissolved in water. Instant yeast is gluten-free. Nutritional Yeast Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, and is gluten-free. Torula Yeast (msg) Torula yeast is gluten-free. Yeast (except brewer's yeast) Most yeasts, except Brewer's yeast, are gluten-free. Yeast Food (msg) Yeast Nutrient (msg) Unsafe Yeasts that Contain Gluten: Brewer’s Yeast Brewer’s yeast, also called saccharomyces cerevisiae, is not gluten-free unless specified on the product label. Most brewer’s yeast is a byproduct of the beer brewing process and contains gluten from the barley used to make beer. There are some brands of brewer’s yeast created using sugar beets and are gluten-free. You should not use brewer’s yeast unless it is labeled gluten-free. Autolyzed Yeast Extract / Yeast Extract Yeast Extract - Autolyzed yeast extract is used primarily as a flavor enhancer in a variety of processed foods such as soups, meats and vegetarian "meats." While not technically yeast, yeast extract and autolyzed yeast extract may contain gluten from barley. Since manufacturers are not required to disclose the source of yeast extract on the label, it's safe to assume that most autolyzed yeast contains gluten, even in small amounts. Regarding Marmite, a spread that are made from autolyzed yeast extract, Wikipedia says "In the case of yeast autolysate, however, the yeast proteases are able to degrade most of the gluten. For example, Marmite contains around 30 part per million gluten according to third-party testing, meeting the EU "very low gluten" limit but not the "gluten free" definition. Uniliver reports that no cases of gluten-related reactions have been reported for Marmite." Vegemite, a similar product from Australia, makes a gluten-free version.